American BBQ is a culinary tradition that brings people together with its smoky flavors, tender meats, and rich sauces. Whether you’re a seasoned pitmaster or a beginner, these 20 mouthwatering BBQ recipes will elevate your grilling game. From ribs to brisket, pulled pork to smoked chicken, we’ve got you covered with detailed recipes and step-by-step instructions.

1. Classic Smoked Beef Brisket

Ingredients:

• 1 whole beef brisket (10-12 pounds)
• 1/4 cup kosher salt
• 1/4 cup black pepper
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1/4 cup paprika
• 1/4 cup brown sugar
• 1/2 cup apple cider vinegar
• 1/2 cup beef broth

Instructions:

• Trim excess fat from the brisket, leaving about 1/4 inch of fat.
• In a bowl, mix salt, pepper, garlic powder, onion powder, paprika, and brown sugar to create the rub.
• Generously apply the rub to the brisket, covering all sides.
• Preheat your smoker to 225°F (107°C) and add wood chips (hickory or oak work well).
• Place the brisket on the smoker, fat side up, and smoke for 6-8 hours.
• Spritz the brisket with apple cider vinegar every hour to keep it moist.
• After 6-8 hours, wrap the brisket in butcher paper or aluminum foil.
• Continue smoking until the internal temperature reaches 195-203°F (90-95°C).
• Remove from the smoker and let it rest for 1-2 hours before slicing.

Tip: To help maintain moisture and enhance the flavor, spritz the brisket with apple cider vinegar every hour while it smokes.

2. St. Louis-Style Pork Ribs

Ingredients:

• 2 racks St. Louis-style pork ribs
• 1/4 cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1 teaspoon cayenne pepper
• 1 cup BBQ sauce

Instructions:

• Remove the membrane from the back of the ribs.
• In a bowl, combine brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper to make the rub.
• Apply the rub evenly to both sides of the ribs.
• Preheat your smoker or grill to 225°F (107°C).
• Place the ribs on the smoker, bone side down, and smoke for 3 hours.
• After 3 hours, wrap the ribs in aluminum foil and return to the smoker for 2 more hours.
• Unwrap the ribs, brush with BBQ sauce, and smoke for an additional 30 minutes.
• Remove from the smoker, let rest for 10 minutes, and serve.

Tip: For a more tender texture, wrap the ribs in aluminum foil after 3 hours of smoking to lock in moisture.

3. Pulled Pork Shoulder

Ingredients:

• 1 pork shoulder (8-10 pounds)
• 1/4 cup kosher salt
• 1/4 cup black pepper
• 2 tablespoons paprika
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1/4 cup brown sugar
• 1 cup apple cider vinegar
• 1 cup BBQ sauce

Instructions:

• In a bowl, mix salt, pepper, paprika, garlic powder, onion powder, and brown sugar to create the rub.
• Apply the rub generously to the pork shoulder.
• Preheat your smoker to 225°F (107°C).
• Place the pork shoulder on the smoker and smoke for 6-8 hours.
• Spritz with apple cider vinegar every hour.
• After 6-8 hours, wrap the pork shoulder in aluminum foil and continue smoking until the internal temperature reaches 195-203°F (90-95°C).
• Remove from the smoker and let it rest for 1 hour.
• Shred the pork with forks and mix with BBQ sauce before serving.

Tip: After smoking, let the pork shoulder rest for at least an hour to allow the juices to redistribute for a more flavorful and tender pull.

4. Smoked Chicken Wings

Ingredients:

• 2 pounds chicken wings
• 1/4 cup olive oil
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1/2 cup BBQ sauce

Instructions:

• Pat the chicken wings dry with paper towels.
• In a bowl, mix olive oil, paprika, garlic powder, onion powder, black pepper, and salt.
• Toss the wings in the mixture until evenly coated.
• Preheat your smoker to 250°F (121°C).
• Place the wings on the smoker and smoke for 2 hours.
• After 2 hours, brush the wings with BBQ sauce and smoke for an additional 30 minutes.
• Remove from the smoker and serve.

Tip: Pat the wings dry before smoking to ensure a crispy skin once they’re done cooking.

5. Texas-Style Beef Ribs

Ingredients:

• 2 racks beef ribs
• 1/4 cup kosher salt
• 1/4 cup black pepper
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1/4 cup paprika
• 1/2 cup beef broth

Instructions:

• Trim excess fat from the beef ribs.
• In a bowl, mix salt, pepper, garlic powder, onion powder, and paprika to create the rub.
• Apply the rub generously to the ribs.
• Preheat your smoker to 250°F (121°C).
• Place the ribs on the smoker and smoke for 6 hours.
• Spritz with beef broth every hour.
• After 6 hours, wrap the ribs in aluminum foil and continue smoking for 2 more hours.
• Remove from the smoker and let rest for 30 minutes before serving.

Tip: Spritz with beef broth every hour to keep the ribs moist and to create a flavorful bark.

6. BBQ Pork Belly Burnt Ends

Ingredients:

• 3 pounds pork belly
• 1/4 cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1 cup BBQ sauce
• 1/2 cup honey

Instructions:

• Cut the pork belly into 1-inch cubes.
• In a bowl, mix brown sugar, paprika, garlic powder, onion powder, black pepper, and salt.
• Toss the pork belly cubes in the mixture until evenly coated.
• Preheat your smoker to 250°F (121°C).
• Place the pork belly cubes on the smoker and smoke for 3 hours.
• After 3 hours, transfer the cubes to an aluminum pan.
• Mix BBQ sauce and honey, then pour over the pork belly cubes.
• Cover the pan with foil and return to the smoker for 1 hour.
• Remove from the smoker and serve.

Tip: After 3 hours of smoking, place the pork belly cubes in an aluminum pan to retain moisture and achieve a tender, caramelized finish.

7. Smoked Turkey Breast

Ingredients:

• 1 whole turkey breast (6-8 pounds)
• 1/4 cup olive oil
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1/2 cup chicken broth

Instructions:

• Pat the turkey breast dry with paper towels.
• In a bowl, mix olive oil, paprika, garlic powder, onion powder, black pepper, and salt.
• Rub the mixture evenly over the turkey breast.
• Preheat your smoker to 250°F (121°C).
• Place the turkey breast on the smoker and smoke for 4-5 hours.
• Spritz with chicken broth every hour.
• Remove from the smoker when the internal temperature reaches 165°F (74°C).
• Let rest for 30 minutes before slicing.

Tip: Spritz the turkey breast with chicken broth every hour to keep it moist and add a savory depth to the flavor.

8. Kansas City-Style BBQ Sauce

Ingredients:

• 2 cups ketchup
• 1/2 cup brown sugar
• 1/4 cup apple cider vinegar
• 1/4 cup molasses
• 2 tablespoons Worcestershire sauce
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon smoked paprika
• 1 teaspoon black pepper
• 1 teaspoon salt

Instructions:

• In a saucepan, combine all ingredients.
• Simmer over low heat for 20-30 minutes, stirring occasionally.
• Remove from heat and let cool.
• Store in an airtight container in the refrigerator.

Tip: Simmer the sauce on low heat for at least 20 minutes to allow the flavors to meld and develop a rich, balanced sweetness.

9. Smoked Sausage

Ingredients:

• 2 pounds smoked sausage links
• 1/4 cup olive oil
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon salt

Instructions:

• Preheat your smoker to 225°F (107°C).
• In a bowl, mix olive oil, paprika, garlic powder, onion powder, black pepper, and salt.
• Toss the sausage links in the mixture until evenly coated.
• Place the sausages on the smoker and smoke for 2-3 hours.
• Remove from the smoker and serve.

Tip: For a burst of flavor, toss the sausages in a little extra seasoning before smoking, giving them a flavorful coating.

10. BBQ Chicken Thighs

Ingredients:

• 8 chicken thighs
• 1/4 cup olive oil
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1/2 cup BBQ sauce

Instructions:

• Pat the chicken thighs dry with paper towels.
• In a bowl, mix olive oil, paprika, garlic powder, onion powder, black pepper, and salt.
• Rub the mixture evenly over the chicken thighs.
• Preheat your smoker to 250°F (121°C).
• Place the chicken thighs on the smoker and smoke for 2-3 hours.
• Brush with BBQ sauce during the last 30 minutes of smoking.
• Remove from the smoker and serve.

Tip: Brush the thighs with BBQ sauce during the last 30 minutes of smoking for a sweet, sticky glaze.

11. Smoked Pork Chops

Ingredients:

• 4 bone-in pork chops
• 1/4 cup olive oil
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1/2 cup apple cider vinegar

Instructions:

• Pat the pork chops dry with paper towels.
• In a bowl, mix olive oil, paprika, garlic powder, onion powder, black pepper, and salt.
• Rub the mixture evenly over the pork chops.
• Preheat your smoker to 225°F (107°C).
• Place the pork chops on the smoker and smoke for 2-3 hours.
• Spritz with apple cider vinegar every hour.
• Remove from the smoker and serve.

Tip: To enhance flavor, spritz the pork chops with apple cider vinegar during the smoking process to prevent them from drying out.

12. BBQ Beef Short Ribs

Ingredients:

• 4 beef short ribs
• 1/4 cup kosher salt
• 1/4 cup black pepper
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1/4 cup paprika
• 1/2 cup beef broth

Instructions:

• Trim excess fat from the beef short ribs.
• In a bowl, mix salt, pepper, garlic powder, onion powder, and paprika to create the rub.
• Apply the rub generously to the ribs.
• Preheat your smoker to 250°F (121°C).
• Place the ribs on the smoker and smoke for 6 hours.
• Spritz with beef broth every hour.
• After 6 hours, wrap the ribs in aluminum foil and continue smoking for 2 more hours.
• Remove from the smoker and let rest for 30 minutes before serving.

Tip: Wrapping the ribs after 6 hours of smoking helps them stay tender and juicy, creating the perfect bite.

13. Smoked Corn on the Cob

Ingredients:

• 4 ears of corn
• 1/4 cup butter, melted
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon salt

Instructions:

• Preheat your smoker to 225°F (107°C).
• In a bowl, mix melted butter, paprika, garlic powder, onion powder, black pepper, and salt.
• Brush the mixture evenly over the ears of corn.
• Place the corn on the smoker and smoke for 1-2 hours.
• Remove from the smoker and serve.

Tip: Make sure to coat the corn generously with butter and seasoning before smoking for an extra burst of flavor.

14. BBQ Pork Tenderloin

Ingredients:

• 2 pork tenderloins
• 1/4 cup olive oil
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1/2 cup BBQ sauce

Instructions:

• Pat the pork tenderloins dry with paper towels.
• In a bowl, mix olive oil, paprika, garlic powder, onion powder, black pepper, and salt.
• Rub the mixture evenly over the pork tenderloins.
• Preheat your smoker to 250°F (121°C).
• Place the tenderloins on the smoker and smoke for 2-3 hours.
• Brush with BBQ sauce during the last 30 minutes of smoking.
• Remove from the smoker and let rest for 10 minutes before slicing.

Tip: After smoking, allow the tenderloins to rest for a few minutes to let the juices settle, ensuring a juicy bite.

15. Smoked Mac and Cheese

Ingredients:

• 1 pound elbow macaroni
• 4 cups shredded cheddar cheese
• 2 cups milk
• 1/2 cup butter
• 1/4 cup flour
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon salt

Instructions:

• Cook the macaroni according to package instructions and set aside.
• In a saucepan, melt butter and whisk in flour to create a roux.
• Gradually add milk, stirring constantly until the mixture thickens.
• Add shredded cheese, paprika, garlic powder, onion powder, black pepper, and salt, stirring until the cheese is melted.
• Combine the cheese sauce with the cooked macaroni.
• Preheat your smoker to 225°F (107°C).
• Transfer the mac and cheese to an aluminum pan and smoke for 1-2 hours.
• Remove from the smoker and serve.

Tip: Smoke the mac and cheese in an aluminum pan for even heat distribution and a slight smoky flavor throughout.

16. BBQ Beef Brisket Tacos

Ingredients:

• 1 smoked beef brisket, shredded
• 12 small tortillas
• 1 cup BBQ sauce
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1/2 cup shredded cheese
• 1/2 cup sour cream

Instructions:

• Warm the tortillas on the grill or in a skillet.
• Fill each tortilla with shredded brisket.
• Top with BBQ sauce, lettuce, tomatoes, cheese, and sour cream.
• Serve immediately.

Tip: Warm the tortillas on the grill to give them a slight char and extra flavor before filling them with brisket.

17. Smoked Pork Ribs with Peach Glaze

Ingredients:

• 2 racks pork ribs
• 1/4 cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1 cup peach preserves
• 1/2 cup apple cider vinegar

Instructions:

• Remove the membrane from the back of the ribs.
• In a bowl, combine brown sugar, paprika, garlic powder, onion powder, black pepper, and salt to make the rub.
• Apply the rub evenly to both sides of the ribs.
• Preheat your smoker to 225°F (107°C).
• Place the ribs on the smoker, bone side down, and smoke for 3 hours.
• After 3 hours, wrap the ribs in aluminum foil and return to the smoker for 2 more hours.
• In a saucepan, combine peach preserves and apple cider vinegar, simmering until thickened.
• Unwrap the ribs, brush with the peach glaze, and smoke for an additional 30 minutes.
• Remove from the smoker, let rest for 10 minutes, and serve.

Tip: Brush the peach glaze on the ribs during the final 30 minutes of smoking to allow the sauce to caramelize.

18. Smoked Salmon

Ingredients:

• 2 pounds salmon fillet
• 1/4 cup olive oil
• 2 tablespoons brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1/2 cup maple syrup

Instructions:

• Pat the salmon fillet dry with paper towels.
• In a bowl, mix olive oil, brown sugar, garlic powder, onion powder, black pepper, and salt.
• Rub the mixture evenly over the salmon.
• Preheat your smoker to 200°F (93°C).
• Place the salmon on the smoker and smoke for 2-3 hours.
• Brush with maple syrup during the last 30 minutes of smoking.
• Remove from the smoker and serve.

Tip: For an extra layer of flavor, brush the salmon with maple syrup during the last 30 minutes of smoking for a perfect sweet and smoky finish.

19. BBQ Pulled Chicken Sandwiches

Ingredients:

• 4 chicken breasts
• 1/4 cup olive oil
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1 cup BBQ sauce
• 8 hamburger buns

Instructions:

• Pat the chicken breasts dry with paper towels.
• In a bowl, mix olive oil, paprika, garlic powder, onion powder, black pepper, and salt.
• Rub the mixture evenly over the chicken breasts.
• Preheat your smoker to 250°F (121°C).
• Place the chicken breasts on the smoker and smoke for 2-3 hours.
• Shred the chicken with forks and mix with BBQ sauce.
• Serve on hamburger buns.

Tip: After smoking, shred the chicken while it’s still warm to allow it to absorb the BBQ sauce more effectively.

20. Smoked Beef Jerky

Ingredients:

• 2 pounds beef flank steak
• 1/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 2 tablespoons brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon salt

Instructions:

• Slice the beef flank steak into thin strips.
• In a bowl, mix soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, black pepper, and salt.
• Marinate the beef strips in the mixture for at least 4 hours.
• Preheat your smoker to 180°F (82°C).
• Place the beef strips on the smoker and smoke for 4-6 hours.
• Remove from the smoker and let cool before serving.

Tip: Slice the beef thinly to ensure it dries evenly and achieves the perfect jerky texture.

Conclusion

These 20 mouthwatering American BBQ recipes are sure to impress your family and friends at your next cookout. From tender brisket to smoky ribs, each dish is packed with flavor and crafted with care. Whether you’re a BBQ novice or a seasoned pro, these recipes will help you master the art of American BBQ. So fire up your smoker, grab your apron, and get ready to savor the best BBQ flavors!